But five ingredients?? I can do five.
And this recipe is AMAZING – my family (including my kids) all love it.
Here’s what you need:
– 1 Butternut squash soup -or- 2 bags of pre-cubed butternut squash soup (I found some at Trader Joe’s)
– Yellow Onion
– 2 cloves of Garlic
– 1 box of Vegetable Stock
– Raw Cashews
– Maple Syrup
Ok, on to the recipe:
Measure out 1 cup of raw cashews and soak in 2 cups of boiling water.
Chop up 1/2 of the yellow onion and 2 cloves of garlic, toss into a dutch oven with some olive oil to soften. Cube the butternut squash (or open the bag if you have the kind that is already cubed) and add it to the dutch oven and sauté for a bit (6 minutes) seasoning with salt.
Add in 3 cups of vegetable stock and let simmer for 10-15 minutes, until the butternut squash can easily be pierced with a fork.
Drain the cashews and add them to a high powered blender or food processor, add 1/2 cup of water and blend until it creates a cream. Pour this creme into the butternut squash soup and season with 1/2 tsp of nutmeg, salt to taste and 2 Tbs. Maple Syrup.